Oh lord do I love coffee. These cakes have a nice coffee flavor and taste amazing with a coffee glaze or a bourbon glaze.

You can make these in a loaf or a bundt pan -but I like these mini ones. They are cute and make nice individual servings.
*from 'bundt classics' cookbook

little latte cakes

In gredients:

5 Tablespoons instant coffee or instant espresso coffee
1/2 cup hot milk
1-1/2 cups sugar
1-1/3 cups butter, softened
4 eggs
2-2/3 cup flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (if you want. I don't.)

Heat oven to 325 degrees. As I have always said, I do not subscribe to the 'grease & flour' method. Just grease your pan with melted butter applied lovingly with a pastry brush. The end.

In a small bowl, combine the coffee and the hot milk. Set aside. The aroma from this alone makes me want to drink the whole thing.

I defy you to find a more gorgeous picture.

This batter is beautiful and a perfect consistency.

In a large bowl, mix sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.

Now spoon it into your prepared pan. Bake at 325 degrees for only 30 minutes. IF you are using a traditional large bundt pan, it will take longer, approx 60 minutes, testing with a toothpick for doneness.

Cool in the pan for 10 minutes, then cool on a cake rack. If you don't wait, your cakes will be messed up big time!

Mix on low, or you will have stuff EVERYWHERE!

This tastes really good with a coffee glaze or a bourbon glaze, but if you'd rather not spend the time...just eat it.